What you need (approx. 6 servings) : 4 tbsp ground urdi (bean flour) (available at exotic grocery stores) 2 tsp cumin seeds 250g wild spinach, finely chopped 3 cloves of garlic, finely chopped 1 Madame Jeanette chili pepper, seeds removed, finely chopped 3 tsp massala curry powder 450g white bread mix 1/2 tsp salt sunflower oil flour Mix the ground urdi (bean flour) with 100ml hot water and soak for 10 mins. Fry the cumin seeds for a few mins in a dry pan. Mix the bread mix, salt, fried cumin seeds and massala curry powder in a large bowl. Add 200ml tepid water and the soaked bean flower to the mixture and knead to a dough. Add spinach, garlic and chili pepper and knead well. Add water if the dough is too dry or some plain flour if the dough is too wet. Cover the bowl, put it at a warm place and let the dough rise for approx. 20 mins. Divide the dough into small balls and roll them out on a flour-covered surface with a rolling pin until the pancakes are approx. 1/2 cm thick. Make a hole in the middle of each pancake. Heat oil in a wok and deep fry the pancakes. Drain on kitchen towel. Serve with massala chicken, salad and/or tomato chutney.